Blueberry Dutch Baby

This Dutch baby is basically a giant pancake that is loaded with flavor. Lots of toasty caramel flavors from the C&H® Light Brown Sugar balanced with bright pops of blueberries and a dusting of C&H® Powdered Sugar.

Prep Time
10
minutes
Cook Time
14 minutes
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Blueberry Dutch Baby
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Meet the Chef: Rebecca Firth

Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.

Servings
Ingredients
For the Dutch Baby
  • ¾ cup Bread flour or all-purpose flour
  • 4 Large eggs, room temperature
  • 2 tablespoons C&H® Light Brown Sugar
  • 1 tablespoon Real vanilla extract
  • ¾ cup Whole milk, room temperature
  • 4 tablespoons Unsalted butter
  • 1 pint Fresh blueberries
  • 1 tablespoon Fresh Lemon zest
  • 3 tablespoons of C&H® Powdered Sugar
Instructions

Step 1

Preheat over to 425F (220C) and place a 10-inch (25-cm) cast-iron skillet in the center of the oven. Melt 2 tablespoons (28 g) of the butter and set aside to cool for several minutes.

Step 2

In a blender, mix the cooled 2 tablespoons (28 g) melted butter, eggs, C&H® Light Brown Sugar, vanilla and salt on medium for about 30 seconds. Dump in the flour and mix on low for 10 seconds. Set the batter aside for about 30 minutes to rest.

Step 3

Add the butter to the skillet and swirl to melt and thoroughly coat the sides and bottom of the pan.

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blueberry dutch baby

Step 4

Immediately pour the batter into the pan and place back in the center of the oven for 20 minutes. When done, let it sit in the oven for 5 minutes more.

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blueberry dutch baby


Step 5

Top with blueberries and a fresh dusting of powdered sugar and serve warm.

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blueberry dutch baby

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